Introduction

Oh, the cozy vibes of autumn! Think crisp air, colorful leaves, and the irresistible scent of pumpkin spice filling your kitchen. If you’re anything like me, you’ve probably got a pumpkin pie baking or a latte warming your hands right about now. But what if I told you there’s a way to capture all that autumnal magic in a fun, bite-sized package that’s a total game-changer? Get ready for Pumpkin Pie Tacos! These little delights are a playful twist on a classic, and they’re so incredibly easy to whip up, you’ll wonder why you haven’t made them sooner. Perfect for a quick dessert, a party appetizer, or just a sweet treat for yourself.

Why You’ll Love This Recipe

Fast: From start to finish, these are surprisingly speedy to make, meaning less time in the kitchen and more time enjoying!
Easy: Seriously, if you can cut and dip, you can make these. No fancy skills required!
Giftable: Imagine bringing a batch of these to a friend’s house or a potluck – they’ll be a showstopper!
Crowd-pleasing: Who doesn’t love a little bit of sweet, a little bit of crunch, and a whole lot of pumpkin flavor? These are guaranteed to be a hit with everyone.

Ingredients

Here’s what you’ll need to bring these delightful Pumpkin Pie Tacos to life. Don’t worry, these are all pantry staples or easy to find!

6 8-inch tortillas: Your trusty canvases for this delicious creation. Flour tortillas work wonderfully.
1/2 cup granulated sugar: For that essential sweet crunch.
1 teaspoon ground cinnamon: The warm hug of fall spice.
1/3 cup melted butter: To help those tortilla rounds get perfectly golden and crispy.
4 oz cream cheese, softened: This is the creamy, dreamy base for our filling. Make sure it’s nice and soft!
1/4 cup powdered sugar: To sweeten up that cream cheese and make it extra smooth.
3/4 cup canned pumpkin puree: The star of the show! Make sure it’s pure pumpkin, not pumpkin pie filling.
1/2 teaspoon pure vanilla extract: A little hint of warmth and depth.
1 1/2 teaspoons pumpkin pie spice: This little blend is pure autumn in a jar! If you don’t have it, you can mix your own with cinnamon, ginger, nutmeg, and cloves.
1/2 cup heavy whipping cream: For a light and airy topping that’s just divine.
2 tablespoons powdered sugar: To sweeten our whipped cream.
1/2 teaspoon vanilla extract: A touch more vanilla for the whipped cream.
Chopped pecans, for garnish: A lovely nutty crunch to finish them off. Walnuts work great too!

How to Make It

Alright, let’s get cooking! This is where the magic happens.

Preheat your oven: Get your oven nice and warm to 350°F (175°C). This is the perfect temperature for getting our taco shells nice and crispy.
Prep your tortillas: This is the fun part! Grab your tortillas and cut them into 18-24 rounds. You can use a cookie cutter, a glass rim, or even just freehand it with a knife – no need for perfection here!
Get the sugar ready: In a small bowl, mix together your granulated sugar and cinnamon. This is what will give your taco shells that irresistible sweet, spiced coating.
Butter and dip: Now, grab your melted butter and a pastry brush. Brush both sides of each tortilla round with the melted butter. Then, gently dip each buttered side into the sugar-cinnamon mixture. Make sure they’re nicely coated!
Arrange on a baking sheet: Lay your coated tortilla rounds in a single layer on a baking sheet. You want them to have space so they can get nice and crispy.
Bake ’em up: Pop them into your preheated oven and bake for about 8-10 minutes. Keep an eye on them – you’re looking for a lovely golden brown color and a satisfying crispness. Once they’re done, let them cool completely on the baking sheet. Patience is key here!
Make the pumpkin filling: While your shells are cooling, let’s make the creamy pumpkin filling. In a medium bowl, beat your softened cream cheese and 1/4 cup of powdered sugar until they’re perfectly smooth and lump-free.
Add the pumpkin goodness: Now, stir in the canned pumpkin puree, 1/2 teaspoon of vanilla extract, and the pumpkin pie spice. Mix everything together until it’s wonderfully combined and smells like pure autumn bliss.
Whip up the cream: In a separate bowl, pour in your heavy whipping cream. Add the remaining 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract. Whip this until you get stiff peaks – that means when you lift the whisk, the cream stands up on its own. This is going to be our fluffy cloud topping!
Assemble your tacos: Once your tortilla shells are completely cool, it’s time to assemble! Gently spread a nice layer of the pumpkin cream cheese mixture onto each cooled tortilla taco shell.
Top and garnish: Finish off your delicious creation by topping each with a dollop of the whipped cream and a sprinkle of those chopped pecans.

Substitutions & Additions

Feeling creative? These Pumpkin Pie Tacos are super adaptable! Here are a few ideas:

Spice it up: If you love a little heat, a tiny pinch of cayenne pepper in the pumpkin filling can add a surprising and delightful kick.
Nutty alternatives: Don’t have pecans? Toasted walnuts or even a sprinkle of pepitas (pumpkin seeds) would be fantastic!
Chocolate drizzle: For a touch of decadence, a drizzle of melted chocolate over the whipped cream is always a good idea.
Different tortillas: While flour tortillas work best for crispiness, you could experiment with whole wheat or even corn tortillas for a different flavor profile. Just adjust baking time as needed.
Vegan option: You can often find vegan cream cheese and vegan heavy whipping cream to make this recipe dairy-free. For the shells, ensure your tortillas are vegan and you use a plant-based butter substitute.

Tips for Success

A few little tricks to make sure your Pumpkin Pie Tacos turn out perfectly every time!

Don’t overbake: Keep a close eye on those tortilla rounds in the oven. They can go from golden to burnt pretty quickly.
Cool completely: This is super important! If you try to fill warm shells, they can get soggy. Let them cool all the way down before adding the fillings.
Softened cream cheese: Make sure your cream cheese is truly softened. This will ensure a smooth, creamy filling without any lumps. Leave it on the counter for about 30 minutes before you plan to make the filling.
Prep ahead: You can bake the tortilla shells a day in advance and store them in an airtight container at room temperature. You can also make the pumpkin filling a day ahead and store it in the fridge. Whip the cream just before assembling for the best texture.

How to Store It

These are best enjoyed fresh, but if you have any leftovers (which is unlikely!), here’s how to store them:

Store any leftover assembled tacos in an airtight container in the refrigerator for up to 1-2 days. The tortilla shells will soften over time, so they won’t be as crispy as when they’re first made. For the best texture, you can store the baked shells separately in an airtight container at room temperature, and keep the pumpkin filling and whipped cream separate in the fridge. Assemble just before serving.

FAQs

Can I make these ahead of time? Yes! You can bake the tortilla shells and make the pumpkin filling a day in advance. Store them separately in airtight containers in the refrigerator. Whip the cream and assemble just before serving for the freshest taste and texture.
What kind of tortillas are best? Flour tortillas work wonderfully because they crisp up nicely. You can use any size, but 8-inch is a good starting point.
Can I skip the whipped cream? Absolutely! If you’re short on time or prefer less cream, you can skip it or just add a tiny dollop. The pumpkin filling is delicious on its own.
How long do the baked shells last? Baked tortilla shells will stay crisp in an airtight container at room temperature for 2-3 days.

Pumpkin Pie Tacos

A playful and easy twist on a classic dessert, these Pumpkin Pie Tacos capture the cozy flavors of autumn in a fun, bite-sized package. Perfect for a quick treat, party appetizer, or show-stopping dessert.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Servings 18 taco shells

Equipment

Oven Preheat to 350°F (175°C)
Baking Sheet
Small bowl For sugar-cinnamon mixture
Pastry brush
Medium bowl For pumpkin filling
Separate bowl For whipped cream
Whisk
cookie cutter or glass rim Optional, for cutting tortillas

Ingredients

For the Taco Shells

6 8-inch flour tortillas
0.5 cup granulated sugar
1 teaspoon ground cinnamon
0.33 cup butter melted

For the Pumpkin Filling

4 oz cream cheese softened
0.25 cup powdered sugar
0.75 cup canned pumpkin puree not pie filling
0.5 teaspoon pure vanilla extract
1.5 teaspoons pumpkin pie spice

For the Whipped Cream Topping

0.5 cup heavy whipping cream
2 tablespoons powdered sugar
0.5 teaspoon vanilla extract

For Garnish

chopped pecans

Instructions

Preheat your oven to 350°F (175°C).
Cut the tortillas into 18-24 rounds using a cookie cutter, glass rim, or knife.
In a small bowl, mix together granulated sugar and cinnamon.
Brush both sides of each tortilla round with melted butter, then dip each side into the sugar-cinnamon mixture.
Arrange the coated tortilla rounds in a single layer on a baking sheet.
Bake for 8-10 minutes, or until golden brown and crispy. Let cool completely on the baking sheet.
While shells cool, make the pumpkin filling: Beat softened cream cheese and 1/4 cup powdered sugar until smooth.
Stir in pumpkin puree, 1/2 teaspoon vanilla extract, and pumpkin pie spice until combined.
For the whipped cream: Whip heavy whipping cream with remaining 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form.
Spread a layer of the pumpkin cream cheese mixture onto each cooled tortilla shell.
Top with a dollop of whipped cream and sprinkle with chopped pecans.

Notes

Best enjoyed fresh. Store assembled tacos in the refrigerator for up to 1-2 days (shells will soften). For best texture, store baked shells separately at room temperature and keep filling and whipped cream refrigerated, assembling just before serving.